Key Lime Pie Cupcakes Recipe

This Key Lime Pie Cupcakes Recipe is a tangy and creamy recipe, which is made with real Key lime juice and a sweet cream cheese frosting. It’s a fun twist on the classic pie, ready in about 2 hours.

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Key Lime Pie Cupcakes Recipe Ingredients

For the Lime Curd:

• 1/4 cup granulated sugar
• 1/4 cup bottled Key lime juice
• 1 large egg, plus 1 egg yolk
• 3 Tbsp. salted butter, cut into pieces and chilled

For the Cupcakes:

• 1 (15- to 16-ounce) box white cake mix (plus required ingredients like oil and eggs)

For the Frosting:

• 1 stick salted butter, at room temperature
• 8 oz. cream cheese, at room temperature
• 1/4 cup bottled Key lime juice
• 4 cups powdered sugar
• Graham cracker crumbs and thin lime slices, for topping

How To Make Key Lime Pie Cupcakes Recipe

1. Make the Lime Curd: In a small saucepan over medium-low heat, whisk together the granulated sugar, lime juice, egg, and egg yolk until the sugar dissolves. Whisking constantly, add the chilled butter, a few pieces at a time, allowing it to melt before adding more. Continue whisking for 3 to 4 minutes until the curd thickens enough to coat the back of a spoon. Transfer to a small bowl and refrigerate for at least 1 hour, until chilled.
2. Bake the Cupcakes: Preheat the oven to 350°F. Line 24 muffin cups with paper liners. Prepare the white cake mix according to the package directions for cupcakes. Bake as directed and let them cool completely on a wire rack.
3. Whip the Frosting: In a large bowl with an electric mixer, beat the room temperature butter, cream cheese, and lime juice on medium-high speed for 3 to 4 minutes, until light and fluffy. Reduce the speed to low and slowly add the powdered sugar, beating until just combined.
4. Fill and Frost the Cupcakes: Use a paring knife or an apple corer to cut a small hole in the center of each cooled cupcake. Spoon about 1/2 teaspoon of the chilled lime curd into each hole. Spread or pipe the frosting onto the cupcakes.
5. Garnish and Serve: Sprinkle the frosted cupcakes with graham cracker crumbs and top each one with a thin slice of lime before serving.

Recipe Tips

• How do I make a smooth lime curd? The key is to cook it over low heat and whisk constantly. This prevents the eggs from scrambling and ensures the butter emulsifies smoothly. For an extra-smooth curd, you can strain it through a fine-mesh sieve before chilling.
• How do I easily core a cupcake? An apple corer is the perfect tool to quickly and neatly remove the center of a cupcake. You can also use the wide end of a large piping tip or a small paring knife.
• Why is my cream cheese frosting runny? This usually happens if the butter or cream cheese is too soft. They should be at room temperature, but not warm or melty. If your frosting is too thin, you can chill it in the refrigerator for about 20-30 minutes to help it firm up before frosting the cupcakes.
• How can I get the most lime flavor? Using bottled Key lime juice is convenient and provides consistent flavor. For an extra punch, you can add a teaspoon of finely grated lime zest to both the curd and the frosting.

What To Serve With Key Lime Pie Cupcakes

These cupcakes are a complete and delightful dessert on their own, perfect for parties and gatherings. They pair nicely with:

• A cup of hot coffee or black tea
• A glass of cold milk
• Iced tea or lemonade

How To Store Key Lime Pie Cupcakes

• Refrigerate: Because of the cream cheese frosting and curd filling, these cupcakes must be stored in the refrigerator. Place them in an airtight container where they will keep for up to 3 days. It’s best to let them sit at room temperature for about 20 minutes before serving.

Key Lime Pie Cupcakes Nutrition Facts

• Calories: 290 kcal
• Carbohydrates: 45g
• Protein: 3g
• Fat: 12g
• Saturated Fat: 7g
• Sodium: 250mg
• Sugar: 35g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Orange-Vanilla Ice Cream Pie Recipe
• Spanakopita (Spinach Pie) Recipe
• Potato Slab Pie Recipe